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Red Velvet Cream Cheese Cookie Sandwiches are a decadent and irresistible treat that combines soft and chewy red velvet cookies with a luscious cream cheese filling. Perfect for parties, holidays, or simply indulging your sweet tooth, these cookie sandwiches are easy to make from scratch and sure to impress!
Why You'll Love These Cookies
These Red Velvet Cream Cheese Cookie Sandwiches are a delightful twist on classic red velvet cake. They're soft, chewy, and packed with a creamy, tangy filling that perfectly complements the sweet, chocolatey cookie base. Whether you're baking for a special occasion or just because, these cookies will quickly become a favorite.
Essential Ingredients For Success
- Cookie Base Components:
- Granulated sugar: 1½ cups (300g) pure cane sugar at 70°F (21°C)
- Unsalted butter: 1 cup (227g) at exactly 65°F (18°C), European-style 82% butterfat
- Large egg: 1 (50g) at 65°F (18°C)
- Buttermilk: ¼ cup (60ml) at 65°F (18°C), minimum 3.5% fat
- Pure vanilla extract: 2 teaspoons (10ml)
- Red gel food coloring: 1 tablespoon (15ml) professional grade
- Dry Ingredients:
- All-purpose flour: 2¼ cups (270g) at 70°F (21°C), protein content 10-12%
- Dutch-process cocoa: ¼ cup (25g) sifted
- Baking soda: 1 teaspoon (5g) fresh and active
- Fine sea salt: ½ teaspoon (3g)
- Filling Components:
- Cream cheese: 8 oz (227g) at 65°F (18°C), full-fat
- Unsalted butter: ¼ cup (57g) at 65°F (18°C)
- Powdered sugar: 2 cups (240g) sifted
- Pure vanilla extract: 1 teaspoon (5ml)
Step By Step Instructions
- Environment Preparation
- Preheat oven to 350°F (175°C), verified with separate thermometer. Position racks in upper and lower thirds. Line baking sheets with parchment paper. Room temperature should be 68-72°F (20-22°C) with humidity below 60%.
- Cookie Dough Development
- Cream butter and sugar until light and fluffy (3-4 minutes). Add egg, mix 1 minute. Incorporate buttermilk, vanilla, and food coloring until uniform. Mixture should be 68-70°F (20-21°C).
- Dry Mixture Integration
- Whisk dry ingredients until uniform. Add to wet ingredients in three additions, mixing until just combined. Final dough temperature should be 68-70°F (20-21°C).
- Portioning Protocol
- Using #40 scoop (1.5 tablespoons/21g), portion dough onto prepared sheets. Space 2 inches apart. Chill shaped dough 15 minutes at 40°F (4°C).
- Baking Specifications
- Bake 7-8 minutes until edges are set but centers remain soft. Internal temperature should reach 175°F (79°C). Surface should be matte with slight crackle pattern.
- Cooling Process
- Cool on sheets 2 minutes until temperature drops to 120°F (49°C). Transfer to wire racks and cool completely to 75°F (24°C).
- Filling Development
- Beat cream cheese until smooth (2 minutes). Add butter, beat until combined. Gradually incorporate sugar until light and fluffy. Add vanilla. Final temperature should be 65-68°F (18°C).
- Assembly Protocol
- Pipe 2 tablespoons (30g) filling onto flat side of one cookie. Top with second cookie. Press gently until filling reaches edges. Chill assembled sandwiches at 40°F (4°C) for 3 hours minimum.
Pro Tips for Best Results
For perfectly chewy cookies, avoid overbaking—take them out of the oven when they're just set. Ensure the cream cheese filling is well chilled before serving for the best texture and flavor. If you prefer a more intense chocolate flavor, add a touch more cocoa powder to the cookie dough.
Storing Your Cookies
Store your Red Velvet Cream Cheese Cookie Sandwiches in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them individually wrapped in plastic wrap. Thaw in the fridge before serving.
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Creative Variations
Experiment with different colors and flavors by swapping the red food coloring for another hue or adding a flavored extract to the filling, like almond or peppermint. For a festive touch, roll the edges of the filling in sprinkles or crushed nuts.
Frequently Asked Questions
- → Can I make these cookies ahead of time?
You can bake the cookies up to 2 days ahead and store them in an airtight container. Make the filling fresh and assemble when ready to serve.
- → Why did my cookies spread too much while baking?
This usually happens if your butter is too soft or your dough is too warm. Chill the dough for 30 minutes before baking if it seems too soft.
- → Can I reduce the amount of food coloring?
Yes, you can use less food coloring or try natural alternatives like beet powder. The cookies will taste the same but won't be as vibrantly red.
- → How long do these cookie sandwiches stay fresh?
They'll keep in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving for the best texture.
- → Can I freeze these cookie sandwiches?
Yes, wrap them individually and freeze for up to 3 months. Thaw in the fridge overnight before serving.